Bahama Mama Punch

With the warmer weather, I'm starting to think about sipping a tropical drink while lounging on my deck.

An old favourite of mine for parties is the Bahama Mama Punch. There are lots of variations, but this makes a simple but powerful punch for the backyard barbeque and outdoor party. The recipe calls for 2 full bottles of liquor, but since I'm not much of a drinker, I prefer to cut the liquor in half. It's entirely up to you.

1 can unsweetened pineapple juice (the very, very large size equal to about 8 to 12 cups)
1 can unsweetened orange juice (the same size as the pineapple juice above)
1 26 oz. Caruba Rum (dark)
1 26 oz. Coconut Rum liquor

Mix all ingredients in a punch bowl. Add lots of ice. Decorate with orange slices and marschino cherries.

Italian Pastry Cream

If there is one taste that reminds me of my Italian childhood, it is Italian pastry cream. I remember as a child hovering at the stove with my mother or aunt as they carefully made this cream, a recipe handed down to them from my grandmother. They would make a big batch and divide it into three. With drops of food coloring they would tint one batch red and another green. They always left the last batch untouched. Red, white, and green are the colors of the Italian flag. They would then slice a sponge cake into three layers, drench each layer in espresso and sambucca, and then slather each of the colored creams on each layer.

I have to admit, I make this pastry cream and serve it to my own family instead of pudding. It is the one recipe I have that comforts, that brings good memories, that makes me die with delight with every mouthful.

In a pinch, if you want to make tiramisu and don't have mascarpone cream on hand, this is an excellent substitute. It is a nice variation.

Italian Pastry Cream ingredients:

4 egg yolks
1 cup flour
1 cup sugar
4 cups milk
1 lemon rind
1 cinammon stick

Place sugar, egg yolks flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.

In a separate sauce pan, scald milk.

Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.

Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.

Cook 4 minutes longer, stirring constantly.

Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.

If using it as a cake/pastry filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick at least 3-4 hours.

But if you're anything like me, I like it while it's still hot.

Drunken Peaches

I have to confess, I've never made these, but my mother has and very often. She makes them for weddings, showers, and any other fancy get together where she wants to make a good impression. My Italian mama is a talented baker and I have saved many of her recipes. This is her actual recipe for these fabulous cookies. Warning - my mom's recipe is drenched in liquor!

ITALIAN PASTRY CREAM:

4 egg yolks
1 cup sugar
1 cup flour
4 cups milk
1 lemon rind
1 cinammon stick

Place sugar, egg yolks flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.

In a separate sauce pan, scald milk.

Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.

Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.

Cook 4 minutes longer, stirring constantly.

Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.

If using as a cake/pastry filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick at least 3-4 hours.

COOKIES:

6 eggs
1 cup sugar
1 cup oil
1 grated lemon peel
2 tsp liquor (your favourite) (I like peach schnapps by amaretto tastes good too)
3 tsp baking powder

Beat eggs, sugar, and oil. Add flour (to make it not too sticky and not too dry). Roll into 1 or 1 1/2 inch balls and place on a cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until starting to turn gold at the edges.

When cool, scoop out the inside of each cookie. With a spoon, soak the inside of each cookie with Creme de Cacao liquor.

Fill with Italian Pastry cream.

Add 1/2 cup peach liquor in a bowl and add several drops yellow food coloring
Add 1/2 cup peach liquor in a bowl and add several drops of yellow and red food color to make orange
Add 1/2 cup peach liquor in a bowl and add several drops of green food coloring

Dip the filled cookies in each of the liquors until the cookies resemble a peach. Then roll in sugar.

7 Layer Overnight Salad

I love this salad because I can make it the night before a family gathering or large barbecue. There are many variations of this salad, but this is mine. I hope you try it this summer. Absolutely every ingredient may be substituted. I often use spinach instead of romaine, muschrooms instead of water chestnuts, celery for carrots, etc. Well, you get the picture. One never goes wrong so use your imagination and make it as colorful as you can.

Layer in a glass bowl:

1 medium head of romaine lettuce shredded
1/2 cup thin sliced onion
1 cup thin sliced celery
1 can drained water chestnuts sliced
1 10 ounce bag frozen tiny tender peas
4 to 5 hard boiled eggs

Mix the following ingredients and spread over the top of the assembled layers:

2 cups mayonnise
2 tsp sugar
1/2 cup parmesan cheese
1 tsp seasoned salt

Chill overnight

Sprinkle with 2 hard cooked eggs grated, 5 slices crisp bacon crumbled, tomatoes cut in wedges or cherry tomatoes cut in half and scattered on top. Sprinkle with cheese and parsley.

Fried Zucchini Cakes

These were simply delicious and another family favourite.

3 zucchini squash grated
1 egg
2 tbsp. milk
1 c. dry bread crumbs
Oil for frying
1/2 c. mozzarella cheese shredded
3 tbsps Italian seasoning
1 clove garlic, minced
salt and pepper

Grate zucchini. Place in a colander and drain. After a few minutes, turn zucchini onto a clean dish cloth. Raise the four corners and squish and squeeze until no more water runs through the cloth.

Put into a bowl and add remaining ingredients. Shape into palm size cakes. Fry until golden brown. Best eaten warm but also delicious at room temperature. A good summer recipe.

Can be served with slices of fresh lemon or dip in garlic mayonaisse.